Preheat oven to 180C (350F).

Grease (with coconut oil) and line a 22cm (9”) round spring-form tin.

Place the oil, cacao and rice malt syrup in a small saucepan over medium heat and cook, stirring with a whisk, for 2–3 minutes or until smooth then set aside to cool.

Place the egg yolks and half the sugar in the bowl of an electric mixer and whisk for 2–3 minutes or until thick and light in colour.

Take the bowl off the stand and add the cooled cacao mixture then use a spatula to fold it all together.

Remove the mixture to a large bowl then add the almond meal and mix it through.

Wash the mixer bowl.

Place the egg whites in mixer bowl and whisk until stiff peaks form.

Gradually add the remaining sugar and whisk until thick and glossy.

Add the egg white mixture to the cacao mixture and fold just until combined.

Pour into the tin and bake for approximately 25 minutes.

The cake will still have a slight wobble in the centre when it is cooked.

Set aside to cool to room temperature then refrigerate for 2–3 hours or until chilled.

Make whipped coconut cream and melt the chocolate.

Load the cake up with whipped coconut cream and then decorate with edible flowers and raspberries.

Drizzle with melted chocolate then dust with extra cacao.